Academic Press | The Role Of Alternative And Innovative Food Ingredients And Products In Consumer Wellness (2019 EN)

Author: Charis M. Galanakis (Editor)
Full Title: The Role Of Alternative And Innovative Food Ingredients And Products In Consumer Wellness
Publisher: Academic Press; 1 edition (August 2, 2019)
Year: 2019
ISBN-13: 9780128164532 (978-0-12-816453-2), 9780128175170 (978-0-12-817517-0)
ISBN-10: 0128164530, 0128175176
Pages: 366
Language: English
Genre: Food Science
File type: PDF (True)
Quality: 10/10
Price: $200.00


The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.

Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.


Key Features:
✓ Connects integrally new and reconsidered food ingredients with innovative food products
✓ Addresses consumer wellness as it relates to food ingredients and functional foods
✓ Analyzes food products and processes with the highest market potential

Readership:
Nutrition researchers, food scientists, technologists, engineers, and chemists working in food science; new product developers; researchers, academics and professionals working in the food industry. The book could also be used in postgraduate programs focused on food chemistry, food science and technology and food processing.

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